White Chocolate and Apricot Scones are sweet, rich scones studded with chopped dried apricots, white chocolate, and desiccated coconut. They lean American — sugar-forward, tender with sunflower oil and a little cold butter — and they bake in 15 minutes.
There’s nothing quite like a warm, freshly baked scone, still breathing the warmth of the oven. These White Chocolate and Apricot Scones are a true delight, packed with sweet, chewy fruit, creamy chocolate, and the nutty aroma of toasted coconut. The secret to a perfect, sky-high scone is a gentle hand; overworking the dough develops the gluten and results in a tough, dense bake. But don’t feel tied down by this recipe! Think of it as a delicious template. Fancy dark chocolate or dried cranberries? Go for it! This is your scone adventure.
Ingredients
• 50g (1.76 oz) / 1/2 cup (480 ml) desiccated coconut
• 400g (14.1 oz) / 3 1/4 cups (960 ml) self-raising flour, sifted, plus more for dusting
• pinch of sea salt
• 150g (5.3 oz) / 3/4 cup granulated sugar
• 50g (1.76 oz) / 3 1/2 tbsp (30 ml) cold unsalted butter, chopped
• 100ml (3.4 fl oz) / 7 tbsp sunflower oil
• 150g (5.3 oz) / 1 cup (240 ml) white chocolate, chopped
• 100g (3.5 oz) / 2/3 cup (720 ml) dried apricots, chopped
• 4 large eggs
• 10–25ml (0.8 fl oz) / 2-5 tsp (25 ml) whole milk, plus extra for glazing
Instructions
1. Preheat your oven to 160°C (325°F) / 140°C (275°F) fan / gas mark 3. Spread the desiccated coconut evenly on a baking tray and toast for 15–20 minutes, turning every 5 minutes with a spatula, until golden brown. Set aside to cool completely.
2. Increase the oven temperature to 170°C (340°F) / 150°C (300°F) fan / gas mark 3½. Line a separate large baking tray with baking parchment.
3. In a large mixing bowl, sift the flour and salt, then stir in the sugar.
4. Add the chopped cold butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs.
5. Stir in half of the sunflower oil. Then, add the chopped white chocolate, dried apricots, and the cooled toasted coconut. Mix well and create a well in the centre of the dry .
6. In a measuring jug, crack the eggs and add enough milk to bring the total liquid to 225ml. (7.6 fl oz) Add the remaining oil and beat lightly to combine.
7. Pour the wet mixture into the well of the dry . Using a knife or spatula, gently mix everything together until it just forms a soft, slightly sticky dough. Do not overmix.
8. Tip the dough onto a lightly floured surface. Gently knead for a few seconds, then carefully roll it out to a thickness of 2cm / ¾ inch.
9. Using a floured 8cm / 3-inch round cutter, press straight down to cut out the scones. Do not twist the cutter. Arrange the scones on your prepared baking tray.
10. Gently brush the tops of the scones with a little milk to glaze.
11. Bake for 12–15 minutes, or until well-risen and a beautiful golden brown.
12. Use a palette knife to transfer the hot scones to a wire rack. Allow them to cool for at least 10 minutes before serving warm.
Nutritional Information
• Please note: The following is an estimate per scone.
• Calories: 385 kcal
• Carbohydrates: 48g
• Protein: 8g
• Fat: 18g
• Sugar: 25g
Pro Tips
• for Perfect Scones
• Keep your butter and liquids as cold as possible. This creates steam during baking, which helps the scones rise and achieve a light, flaky texture.
• When cutting the scones, press the cutter straight down and pull it straight up. Twisting the cutter can seal the edges and prevent them from rising evenly.
• Don’t over-mix the dough! Mix only until the are just combined. A slightly shaggy, sticky dough is perfect for tender scones.
• For an extra-crisp, sugary top, sprinkle a little demerara sugar over the milk glaze before baking.
FAQ
Q: Can I make these white chocolate and apricot scones vegan
A: Yes, you can adapt this recipe to be fully vegan. Use a cold, block-style vegan butter instead of dairy butter. For the eggs, use a commercial egg replacer or a flax egg (1 tbsp / 15 ml ground flaxseed mixed with 3 tbsp / 45 ml water per egg). Swap the whole milk for a plant-based milk like oat or almond milk, and ensure you use a dairy-free white chocolate.
Q: Is there an egg-free option for this scone recipe
A: Absolutely. To make these scones without eggs, you can use a commercial egg replacer following the package instructions. Alternatively, you can increase the milk and oil slightly to achieve the right soft dough consistency. The final texture will be a little denser but still delicious.
Q: What is the best way to store these vegetarian scones
A: Store the completely cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Place the scones in a freezer-safe bag or container, where they will keep for up to 3 months. Reheat from frozen in a moderate oven until warmed through.
Q: Can I use different fruit or chocolate in this vegetarian recipe
A: Definitely! This recipe is a fantastic template. Feel free to substitute the white chocolate and apricots with other vegetarian-friendly options like dark chocolate chunks and dried cranberries, or perhaps dried cherries and chopped almonds. Simply keep the quantities roughly the same.
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White Chocolate and Apricot Scones
Ingredients
Method
- Preheat your oven to 160°C (325°F) / 140°C fan / gas mark 3.
- Spread the desiccated coconut evenly on a baking tray and toast for 15–20 minutes, turning every 5 minutes with a spatula, until golden brown.
- Set aside to cool completely.
- Increase the oven temperature to 170°C (340°F) / 150°C fan / gas mark 3½.
- Line a separate large baking tray with baking parchment.
- In a large mixing bowl, sift the flour and salt, then stir in the sugar.
- Add the chopped cold butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs.
- Stir in half of the sunflower oil.
- Then, add the chopped white chocolate, dried apricots, and the cooled toasted coconut.
- Mix well and create a well in the centre of the dry .
- In a measuring jug, crack the eggs and add enough milk to bring the total liquid to 225ml. (7.6 fl oz)
- Add the remaining oil and beat lightly to combine.
- Pour the wet mixture into the well of the dry .
- Using a knife or spatula, gently mix everything together until it just forms a soft, slightly sticky dough.
- Do not overmix.
- Tip the dough onto a lightly floured surface. Gently knead for a few seconds, then carefully roll it out to a thickness of 2cm / ¾ inch.
- Using a floured 8cm / 3-inch round cutter, press straight down to cut out the scones.
- Do not twist the cutter.
- Arrange the scones on your prepared baking tray.
- Gently brush the tops of the scones with a little milk to glaze.
- Bake for 12–15 minutes, or until well-risen and a beautiful golden brown.
- Use a palette knife to transfer the hot scones to a wire rack. Allow them to cool for at least 10 minutes before serving warm.
- Keep your butter and liquids as cold as possible. This creates steam during baking, which helps the scones rise and achieve a light, flaky texture.
- When cutting the scones, press the cutter straight down and pull it straight up. Twisting the cutter can seal the edges and prevent them from rising evenly.
- Don't over-mix the dough!
- Mix only until the are just combined. A slightly shaggy, sticky dough is perfect for tender scones.
